Suprême de volaille Belle-Hélène (Chicken Suprêmes on Asparagus Croquettes with Beurre noisette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- clarified butter
- croquettes of asparagus tips
- truffle
- Beurre noisette
- jus lié
Instructions
- Cut the suprêmes into heart shapes and sauté them in clarified butter.
- Dress them in a crown, each on a little croquette of asparagus tips of the same shape.
- Place a slice of truffle on each piece of suprême and sprinkle with Beurre noisette.
- Serve a jus lié separately.